I hope you de-fatted it before you started all that. I cooked my first goose on Christmas. It surely didn't need any brining, but it did need to be pricked all over and blanched in boiling water for a couple of minutes. Even so, it yielded more than a quart of fat in the bottom of the roaster. But the goose needs to be prepped in order to give up all that fat while it's cooking, or you are likely to end up with a very greasy bird.
Wine is the food that completes the meal.
Did you coat the goose with any butter or oil to keep the meat from drying out? The fat in game meat is pretty much all directly under the skin so if you remove the skin and attached fat, you are left with very lean breast meat exposed to the drying heat of the oven.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan